Mediterranean-style rosemary-chicken stew
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Potatoes, peeled and cut |
| Into small cubes | ||
| 3 | tablespoons | Olive oil |
| 1 | large | Onion, chopped |
| 2 | Cloves garlic, chopped | |
| 1 | pounds | Boneless chicken breasts, |
| Cut into small chunks | ||
| 3 | Carrots, peeled and cut into | |
| 1/2 inch rounds | ||
| Juice from 1/2 lemon | ||
| 1 | tablespoon | Dried rosemary |
| 1 | tablespoon | Dried basil |
| ½ | cup | Chopped parsley |
| 12 | To 14 black olives, pitted | |
| And sliced (brine cured) | ||
Directions
In small pot, cover potatoes with water and boil about 5 minutes, until tender. Drain into colander. In a 2½ to 3 quart pot, over medium heat, heat olive oil. Add onion and garlic; saute about 5 minutes, until translucent. Add chicken and saute' approximately 5 minutes, until chicken is opaque. Add 1 ½ cups water, carrots, lemon juice, rosemary, basil, parsley and olives. Simmer on stovetop about 25 minutes, untill chicken is cooked through.
typed by jessann :)